Method

In a heavy-based saucepan, with the lid on, sweat together the butter, onion, garlic, bay leaf and saffron . When the onion is soft and translucent, add the curry powder and cook over a higher heat until you get a good aroma. Add the mussels (see tip below) and then the wine, put the lid on and cook for five minutes. Lift the lid and check to see that all are open. Discard any that aren’t.

Spoon the mussels only (keep the juices in the pan) into deep serving bowls and set aside while you turn up the heat, add the creme fraiche and lemon juice. Let it bubble. Have a taste, then adjust the seasoning, adding more garlic, lemon or splash of wine. Pour the sauce over the warm mussels and garnish with parsley and serve.

TIP: Clean mussels by giving them a good scrub and carefully removing any beards. They should all be closed. Any that are wide open, chuck out, but if they are open a bit, tap them and have a look. You’ll actually see it slowly closing if it is good to use, and it should stay closed. If nothing is happening, throw out. When cooked, the shells will be open. Throw out any that aren’t.